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Healthy Vegetable Frittata Recipe

This healthy vegetable frittata is packed with roasted vegetables and is super easy to make.  It’s a great recipe to add to your Easter or Mother’s Day menu and is equally perfect for meal prep.

cut vegetable frittata being removed from pan with spatula

A vegetable frittata is close to the perfect meal.  It’s loaded with veggies, packed with protein and healthy fats, and works well for breakfast, lunch or dinner.  

For this recipe, I am using zucchini, peppers, and onions but feel free to switch up the veggies, and use whatever you have on hand.

vegetable frittata in a white pan fresh out of the oven

What Type of Pan Should You Use?

Frittatas are very easy going and can be made in a variety of different pans.  You can use a cast iron skillet, large saute pan, muffin cups or a baking pan (like I have here).

Each pan will create a delicious vegetable frittata, so use what you have on hand or prefer.  You will need to adjust the cooking time, depending on the pan you use.  I cooked my vegetable frittata in a 9×13 baking dish and it took about 30 minutes. You will know your frittata is done when the eggs puff up and the center is set.

If you use a cast iron skillet or saute pan, the cooking time will be similar (although you of course want to keep an eye on it) and if you opt for muffin cups, they should be done in about 20 minutes.

zucchini onions and peppers on a roasting pan

How To Roast Your Veggies

vegetable frittata being cut and removed from pan

How To Cook Your Healthy Vegetable Frittata

vegatable frittata on a plate served with arugula salad

More Delicious Frittata Recipes

Eat Your Frittata with These Recipes

cut vegetable frittata being removed from pan with spatula
Print Recipe
4.42 from 17 votes

Healthy Vegetable Frittata Recipe

inspired by this recipe.
Course: BREAKFAST, DIET, eggs
Cuisine: gluten free, Italian, low carb + keto, vegetarian
Author: Dani Spies
Prep Time15 mins
Cook Time1 min
Total Time16 mins
Servings: 6 servings
Calories: 210kcal


  • 1 red onion chopped
  • 2 bell peppers chopped (one red, one orange)
  • 1 yellow bell pepper chopped
  • 1 small zucchini chopped
  • 2 cloves crushed garlic
  • 1 tablespoon avocado oil
  • kosher salt and black pepper
  • 12 pastured eggs
  • 1/4 cup whole milk organic
  • 2 ounces goat cheese
  • 1/4 cup sliced scallions


  • Pre-heat oven to 425 degrees Fahrenheit.
  • Grease a 913 baking pan with butter, coconut oil or cooking spray.
  • Place chopped onion, peppers, zucchini, garlic in a large bowl. Drizzle with avocado oil and season with salt and pepper. Toss everything together and transfer the veggies onto a rimmed baking sheet. Bake for 30 minutes, flipping the vegetables half way through.
  • Remove veggies from the oven and allow to cool. Reduce cooking temperature to 350 degrees farenheit.
  • Meanwhile, in a large bowl, whisk together eggs, milk, salt and pepper.
  • Add cooled veggies to the egg mixture and transfer into prepared pan and top with dots of goats cheese and sliced scallions.
  • Pop in the oven and bake for 30 minutes or until the eggs have puffed up and are set through the center. Serve and enjoy!


Serving: 1piece | Calories: 210kcal | Carbohydrates: 8g | Protein: 14g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 333mg | Sodium: 170mg | Potassium: 373mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1936IU | Vitamin C: 95mg | Calcium: 90mg | Iron: 2mg